Butternut Squash Soup is a velvety, comforting dish that showcases the natural sweetness of roasted butternut squash. Blended with aromatic onions, celery, carrot, and potato, it creates a creamy and flavorful soup. Try adding a splash of cream or coconut milk for richness, while a garnish of fresh herbs, toasted seeds, or a drizzle of olive oil elevates its presentation. Perfect for fall or winter, this nourishing soup is a timeless favorite, offering a balance of sweetness and savory depth in every spoonful.
Butternut Squash Soup
Equipment
- Immersion blender
Ingredients
- 2 tbsp butter
- 1 small onion, chopped
- 1 stalk of celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash, peeled, seeded, and cubed
- 32 ounces chicken stock
- Salt and pepper, to taste
Instructions
- In a large pot, melt butter over medium heat. Add in the onion, celery, carrot, potatoes, and squash. Cook for 5 minutes, stirring occasionally until vegetables are lightly browned.
- Pour part of the chicken stock until it covers the vegetables and bring it to a boil. Reduce the heat to low and cover the pot. Let it simmer until vegetables are tender, about 40 minutes.
- Using an immersion blender, puree the vegetables until smooth. Stir in the remaining stock until the desired thickness is achieved. Add salt and pepper to taste.
Tried this recipe?Let us know how it was!